Liha töötlemine
biological value of proteins, the significance
of which depends on the relative surface area
and the intensity and length of smoking. In Safety Aspects
most cases however, the reduction is not
With a hygienically well-organized produc-
substantial.
tion process and a satisfactorily cooked
Connective tissue proteins (collagens)
product, the sausage contains only a few
denature when sausage is cooked, and they
hundred living microbes per gram, and those
are also largely comminuted by chopping,
usually are not particularly capable of prolif-
especially in finely chopped sausages. Ninety
annaabi.ee 
